Recipe - Apfelkuchen (Apple And Rum Custard Cake)

CAKE
1 pack Yeast; Dry, Active
4 tablespoon Sugar
One half teaspoon Salt
2 cup Flour; Unbleached,
One fourth cup Butter or Margarine
1 Egg; Large
One half cup Milk

FILLING
4 cup Apples; Tart, Sliced
One fourth cup Sugar
One fourth cup Rum
1/3 cup Sugar
1 tablespoon Lemon Juice
One fourth cup Raisins; *
3 Eggs; Large, Beaten
1 Three fourths cup Milk

* Soak raisins in One fourth cup rum for One half hour before using.
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CAKE: Mix yeast, salt, 4 T sugar, and Three fourths cup flour. Add butter to milk.
Heat until very warm (120130 degrees F.). Gradually add milk to flour
mixture. Beat for 2 minutes. Add egg and One half cup flour. Beat with an
electric mixer on high speed for 2 minutes. Mix in enough flour to form a
soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.
Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat
dough into wellgreased 10inch springform pan pressing the dough 1 1/2
inches up the sides of the pan. Or use 11x8 pan, grease well.

FILLING: Toss apple slices, lemon juice, and One fourth cup of sugar. Spread apples
over crumbs. Drain raisins, reserving rum, and sprinkle raisins over
apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs
and sugar until thick and lemoncolored. Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
springform pan until cool. Or if using 11x8 inch pan cut cake in pan.

Posted to MMRecipes Digest by "Renate S." redgrapes13@hotmail.com on
Sep 28, 1998